The dough gets its slightly tangy flavor from a "sponge" (a mixture of warm water, yeast, and flour thats allowed to ferment). Timing note: The sponge needs to rest overnight; the dough needs to rise for about eight hours.

This sauce goes with almost any topping. Three to try: slices of fresh mozzarella, fresh basil leaves, and roasted eggplant. This recipe originally accompanied the <epi:recipelink id="352109">Overnight Pizza Dough recipe</epi:recipelink>

It makes a great side dish, but this salad is even better as a pizza topping. Brush the [](/recipes/food/views/352109)with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.